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Cottage Cheese Rugelach

http://www.eatingwell.com/recipes/cottage_cheese_rugelach.html

Expect some of the walnut-currant filling to ooze out of these delights during baking, but don't worry—there will still be plenty inside the cookie.

32 rugelach | Active Time: 40 minutes | Total Time: 4 hours (includes chilling time)

Ingredients

Dough

• 2 cups nonfat cottage cheese, pressed to yield 1 cup
• 4 ounces reduced-fat cream cheese, (Neufchâtel) (1/2 cup)
• 1/2 cup granulated sugar
• 2 tablespoons canola oil
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 3 cups sifted cake flour
• 1/2 teaspoon salt

Filling

• 1/2 cup packed light brown sugar
• 2 tablespoons Grape-Nuts cereal
• 2 tablespoons walnuts, toasted and chopped
• 1 teaspoon ground cinnamon
• 1/2 cup dried currants

Preparation

1. To make dough: Beat the cottage cheese, cream cheese, granulated sugar, oil, butter and vanilla in a medium bowl with an electric mixer until light and fluffy. Mix together flour and salt and add to the cheese mixture; stir with a wooden spoon until just blended. Wrap dough in wax paper, then in plastic wrap, and chill 2 to 3 hours or preferably overnight.
2. To make filling: Stir together brown sugar, Grape-Nuts, walnuts and cinnamon in a small bowl. Cover and set aside.
3. Set oven rack in upper portion of oven; preheat oven to 350°F. Coat two baking sheets with cooking spray or line with parchment paper.
4. To form and bake rugelach: Divide the dough into four equal parts. Roll each portion on a lightly floured surface into a 10-inch-diameter circle. (Keep the remaining dough chilled until ready to use.) Sprinkle with one-quarter of the brown-sugar mixture and 2 tablespoons currants, pressing slightly so that the filling adheres. Cut the circle into 8 wedges. Beginning at the widest end, roll up each wedge and curve into a crescent. Place on a prepared baking sheet. Repeat with the remaining dough.
5. Bake until tops are light brown, 20 to 25 minutes. Immediately transfer to a rack and let cool.

Nutrition

Per rugelach : 112 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 4 mg Cholesterol; 19 g Carbohydrates; 3 g Protein; 0 g Fiber; 101 mg Sodium; 44 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1/2 fat